First things first – Jaffa cakes, are they are biscuit or a cake?! Whichever they are, they are one of the things I have missed eating since I became dairy intolerant so my only option was to make my own dairy free version! But you know me by now, I don’t do things the easy way soooo I decided to make one giant Jaffa cake and eat it like a cake, instead of making individual ones. I am going to admit now, I kind of winged the recipe completely because I thought it was going to be easier than it was. Although it worked and tasted lovely, it definitely didn’t look the most attractive which explains why there isn’t a whole photo of it, but I wanted to share it with you anyway! Just a note: before you make this recipe you want to leave the orange jelly to set in the fridge. I put it in a flan dish the night before, to make it sort of circular and the right thickness for putting it on the Jaffa cake.
- 112.5g dairy free butter
- 112.5g caster sugar
- 112.5g self-raising flour
- 2 eggs
- 1/2 tsp baking powder
- 1tsp vanilla extract
- 3tsp soya milk
- 100g dairy free chocolate
- 1 packet of orange jelly
Step 1: Preheat your oven to 180 degrees and line a 20cm sandwich tin with grease proof paper and butter.
Step 2: Mix together the butter and sugar until creamy. Then add in the lightly whisked eggs and mix for a few minutes.
Step 3: Sift in the flour and baking powder and fold together until just combined.
Step 4: Mix in the vanilla extract. If the mixture has turned quite thick then you can add the milk to make it a smooth mixture.
Step 5: Bake in the middle of the pre-heated oven for 25-30 minutes, until a skewer comes out clean.
Step 6: Once it is cooked, remove it from the oven and allow to cool in the tin for 5 minutes. Then transfer to a cooling rack and leave to cool completely.
Step 7: Break the dairy free chocolate into pieces into a bowl. Place this over the top of boiling water in a saucepan – you want to fill the saucepan just enough so the water is not touching the bowl, just heating it up. Melt the chocolate on a low heat until fully melted.
Step 8: Leave the chocolate to cool right down. This is the stage where I messed mine up because I tipped the chocolate over the top of the jelly and cake too hot and it melted the jelly and made a right mess. So learn from my mistake and let the chocolate cool down a lot. (I have thought after it might be worth popping it in the fridge, just keep your eye on it to make sure it doesn’t set again and go hard.)
Step 9: Cut out the right size circle in your jelly for your cake and then place it on top of the sponge. I also seemed to make a bit of a mess of this too but it doesn’t really matter if it doesn’t look perfectly circular – you won’t see it when you add the chocolate.
Step 10: Spread the chocolate over the top of the sponge and jelly until it is all covered. Leave this to set, you can pop it into the fridge for a short time but I wouldn’t leave it in there for too long because it may dry out your sponge. Once it is all set, go ahead and cut it and enjoy!
Although it’s not a particularly hard recipe, as I found out one thing can make it go so horribly ugly in a short amount of time. Although mine still tasted amazing and just like one big Jaffa cake, it definitely didn’t look like one! I know you would all love me to show you but I’m going to save myself the embarrassment, thanks! If you liked this post, give it a like and go over and check out my Twitter and Instagram for more!